Minced Pies of Calves Chaldrons, or Muggets

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Boil it tender, and being cold mince it small, then put to it bits of lard cut like dice, or interlarded bacon, some yolks of hard eggs cut like dice also, some bits of veal and mutton cut also in the same bigness, as also lamb, some gooseberries, grapes or barberries, and season it with nutmeg, pepper, and salt, fill your pye, and lay on it some thin slices of interlarded bacon, and butter; close it up, and bake it, liquor it with white-wine beaten with butter.